For reference I'm also making Costco wings for the game today. This package is 5.2lbs. It's currently 9:00am here in Vancouver and I'll be baking these off to be ready at halftime of the Super Bowl.
As most of you know, cooking any meat directly from the fridge is a nono, room temperature is where it needs to be for best results. In keeping with that, these will be sitting on my counter in my 24 degree home in that container for 4-5 hours before I sheet-pan them and bake them off. Even after that time on the counter, due to the volume and depth of that container the wings are still cool. They finish coming up to room temp after they've been panned out and the oven is preheating.
Unless wings are getting dropped in a deep fryer, this is what most knowledgeable cooks do and prevents the meat from getting temperature shocked and tightening up. Room temperature meat is always more tender and wing meat falls off the bone.
I doubt the wings in the OP's situation were subjected to much more of a hazardous situation than this.